Mutton Biriyani – Hyderabadi Style

by Mrs KiseenaSanath
Mutton biriyani Hyderabadi style
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Votes: 16
Rating: 4
You:
Rate this recipe!
Cuisine Andhra
Prep Time 1 hours
Servings
people
Ingredients
  • Meat/mutton - 1 kg
  • Basmati rice - 1/2 kg
  • Onions(sliced thinly, big) - 2 nos
  • Lime juice - 1/4 cup
  • Curd - 500 gm
  • Ginger(garlic paste - 4 - 6 tsp) -
  • Red chilly powder - 1/2 tsp
  • Green chillies(grind into a fine paste) - 4 -
  • Shahzeera(A pinch, Black cumin seeds) -
  • Cloves(Grambu) - 1 -
  • Cinnamon(Karugapatta) - 1 -
  • Cardamom(Elakka) - 2 -
  • Coriander leaves(finely chopped) -
  • Mint leaves(only the leaves, Pudhina) - 8 -
  • Saffron(immersed in water) - 2 pinches
  • Saffron color(liquified with water) -
  • Ghee - 2 tsp
  • Oil - 2 cups
  • Salt(As reqd) -
Cuisine Andhra
Prep Time 1 hours
Servings
people
Ingredients
  • Meat/mutton - 1 kg
  • Basmati rice - 1/2 kg
  • Onions(sliced thinly, big) - 2 nos
  • Lime juice - 1/4 cup
  • Curd - 500 gm
  • Ginger(garlic paste - 4 - 6 tsp) -
  • Red chilly powder - 1/2 tsp
  • Green chillies(grind into a fine paste) - 4 -
  • Shahzeera(A pinch, Black cumin seeds) -
  • Cloves(Grambu) - 1 -
  • Cinnamon(Karugapatta) - 1 -
  • Cardamom(Elakka) - 2 -
  • Coriander leaves(finely chopped) -
  • Mint leaves(only the leaves, Pudhina) - 8 -
  • Saffron(immersed in water) - 2 pinches
  • Saffron color(liquified with water) -
  • Ghee - 2 tsp
  • Oil - 2 cups
  • Salt(As reqd) -
Votes: 16
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cut the mutton into 4" square pieces and wash it well.
  2. Rub ginger-garlic paste onto the washed meat and marinate it for 1 hour.
  3. Heat oil in a pan or a kadai.
  4. Fry the onions on a low flame, till it becomes golden brown.
  5. Remove the golden brown onions from the oil and spread it on a plate. When it cools, crush it with your hand.
  6. Add curd, 3/4th of crushed fried onion, red chilly powder, green chilly paste, cinnamon, cardamom, shahzeera, cloves, coriander leaves, mint leaves, saffron water, salt and remaining part of the oil into the marinated meat and leave for 1 hour.
  7. After 1 hour, cook the washed basmati rice along with water and salt along with cinnamon, cardamom, shahzeera, cloves, coriander leaves, mint leaves, 2 green chillies(cut length wise).
  8. When the rice becomes half cooked, remove from flame. Drain out the water completely.
  9. Spread this half cooked rice on the marinated mutton. Upon the rice layer, spread lime juice, saffron color and ghee and remaining part of the crushed onion.
  10. Cover the utensil with a tight lid.
  11. Keep it on a very low flame for 30 mins.
  12. Remove from flame after 30 mins.
  13. :- Serve Mutton biriyani - Hyderabadi style hot with curd chutney.
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16 comments

curryadmin
sam August 21, 2007 - 12:00 am

i tried this recipe twice but the result turned below my expectation what to tell i never though it would let me down so much

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curryadmin
Ramesh March 16, 2007 - 12:00 am

Recepie Detail is not furnished clearly.

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curryadmin
Nandana January 31, 2007 - 12:00 am

i`m really disappointed with this receipe..with lot of expectation i made this curry and it turned out sooooooo horrible that i cant even think….i dont knw why it came like that….is it necessary to cook the mutton before marinating it…???anyway hopelesssssss really i mean it…

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curryadmin
varsha February 25, 2007 - 12:00 am

Well i was disappointed with it……What i felt was that the mint leaves spoiled the entire thing………I suggest not to use it…..Otherwise I think it would have turned out good.

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curryadmin
pablo unnikrishnan November 30, 2006 - 12:00 am

keep the vessel on top of a tawa so that it doesnt burn on down.And seal the lid of the vessel with some dough or wet duster leaving some space at one end.When steam comes out of the hole.it is underdtood that biriyani is done.

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curryadmin
kyz December 4, 2007 - 12:00 am

wat i think is all u hindu poofter dicks should lean some english then try talkin kk

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curryadmin
Jihan July 4, 2007 - 12:00 am

Itz a beautiful recipe.Itz a must try.2day `m going 2 try it on chicken.

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curryadmin
SR May 15, 2007 - 12:00 am

it came out very well but i cooked the mutton first.the ingredients used r real good,but the cooking instructions were vague.i used my own cooking skills wit the ingredients told and it came out really well twice.

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curryadmin
sunita January 22, 2005 - 12:00 am

Thanks for this recipie. First time I am making biriyani. By your recipie it came out very well. Thanks once again

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curryadmin
rit May 14, 2005 - 12:00 am

its a very good dish who ever want to eat yammi,yammi…. biryani then they can try it

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curryadmin
Dr Shoma Vidyadharan June 28, 2005 - 12:00 am

thanks ma`am,
the dish is really tasty..

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curryadmin
kishore March 10, 2002 - 12:00 am

felt like going back to my home in hyderabad after having this biriyani. thanx for the recipe.

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curryadmin
Sai Ashok November 18, 2006 - 12:00 am

Hi,

No need to Tomato for this recipe? No need to pressure cookthe mutton?
I think Curd is used for tomato. I never tried briyani without tomato, I used to combine both. Let me try your recipe. Will this be good for chicken briyani too?

Thanks

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curryadmin
Amar August 31, 2006 - 12:00 am

Wonderful recipe, got so many complements……..
Thanks a lot for the recipe.

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curryadmin
Tatiana August 30, 2008 - 12:00 am

If you realy follow the instraction it will come out well ,cooker not require,
but one think how is baryani good without golden raisins and cashew nuts? Not much.Just one`s add it , i promise you will love it. Test Like in the restaurant,,,,,Bombay , Chapati Beach. YAMY…..

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curryadmin
ashika June 17, 2008 - 12:00 am

Excellent!!!!!!!!!!!!!!

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